CREAMY JERUSALEM ARTICHOKE SOUP

INGREDIENTS

• 1 lb Jerusalem artichokes, scrubbed and chopped

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 medium potato, peeled and diced

• 4 cups vegetable broth

• 1 cup milk or cream (optional for extra creaminess)

• Salt and pepper to taste

• Fresh parsley or chives, for garnish

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.

2. Add the Jerusalem artichokes and potato, stirring to coat in the oil and aromatics. Cook for 2-3 minutes.

3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer and cook until the Jerusalem artichokes and potato are tender, about 25 minutes.

4. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth.

5. Stir in the milk or cream, if using, and season with salt and pepper to taste.

6. Serve hot, garnished with fresh parsley or chives.